I like to use a slice or two of bacon with this dish and cook the vegetables (usually just onion) in the grease. Then brown the meat and put the crumbled bacon in with it before putting the mashed potatoes on top. I'll also generally use a bit of spaghetti sauce (or even pizza sauce, it depends on what we have left over) in lieu of gravy, and whatever leftover vegetables we might have (e.g. green beans or corn).

Cooking the flour in oil ahead of time makes what's called a roux. It can take a while to brown and you need to keep a close eye on it, stirring it often, to make sure it doesn't burn.

Thanks for the wonderful information. Our neighborhood is getting together on the 26th of September for an Iron Chef Shepherds' Pie cook off. There are going to be five or six different pie recipes. I will post the result after the contest.

I see so many responses about what is shepardess' & what is cottage pie. The fact of the matter is...that this is a good recipe no matter how it's made, and whatever you put in, it will be a tasty treat for the entire family. Also, a side of "Garlic Bread always makes a fine, tasty companion to the meal. Enjoy everyone, and God Bless.

When I am feeling adventurous I make Mexican cottage pie by just turning the mince into a sort of chili and putting some plain cornchips on top of the mash. I've also done a stroganoff cottage pie by making a normal stroganoff but instead of beef pieces or strips I use beef mince. You just have to be careful not to make the mince too watery.

I brown 2 lbs ground beef, add onion and garlic to season it, drain off the excess grease. Add can of corn, peas, green beans and sliced carrots to the pot. Add 1/4 cup sugar and a few splashes of Worchestershire sauce. Layer that mixture into a glass baking dish. Prepared box mashed potatoe flakes, spoon that over the top of your mixture. Sprinkle cheddar cheese on top of potatoes. Cover with tin foil. Pop in oven at 350 degrees for 45 minutes.

These Meat Pies started out as the poor man's food in the British country side where potato was also a common part of the hardworking man's diet. The ratio of the meat mixture to potato should be around 1:2. What most people don't know is a shepherd herds sheep. So it is more correct to say Shepherd's Pie if your meat base is mutton or lamb. Cottage Pie on the other hand is made from beef. With all else the same, these meat pies are very hearty and tasty.

Here's an additional tidbit of information: Typically, the meat used in these pies were from leftover meat. Nowadays, it's easier to use ground meat instead. And even though these meat pies started out as the Poor Man's food, that is no longer the case.

I Love anything with minced beef in it. I'm getting on in years and find that most of the mince recipes are very simple .
As far as Cottage Pie goes I agree with a lot of what has been said but would just like to add that in mine I always add frozen peas, Oxo cubes and Worcestershire Sauce, but only add a few drops of the sauce because you also need half a teaspoon of Marmite.
I am using this filling today (without the mash topping) in shortcrust pastry to make the classic Mince & Onion Pie. Lovely!!!

I use a couple spoons of beefy bovril in my "gravy" and, instead of making a whole pan at once, I portion them out into 1/2 pint canning jars (after much success with chicken pot-pies adapted from http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html protip: don't line the jars with pastry or the filling to crust ratio will be off) so there's at least a dozen easy dinners waiting patiently for me in the freezer. Is it time consuming? Sure! but it beats anything you can buy in the store hands down.[/url]

This recipe looks very legitimate to me, being British. I know there are various family additions and changes to the recipe. Personally, I have never heard of adding sweetcorn, and the prospect I find positively ghastly. In our family, adding a diced red pepper is the norm, and cheddar cheese is mixed into the mashed potatoes, as well as sprinkled on top. We also tend to run a fork across the top in a style similar to freshly ploughed fields. This also aids the crisping of the potatoes. And yes, the addition of Worcestershire Sauce and tomato paste/puree are a must. As to Marmite in the cottage pie, I am intrigued and will definitely try it!